Basics — 日常Nichijou Ramen (2024)

The Soul of the Bowl

The broth is the foundation of any good ramen bowl. It bestows the literal and figurative heart warming quality to a good bowl of ramen. With a hearty sip from a good broth, your body will let out a sight happiness, "Ahhh~". The soup starts with base ingredients that are often composed of chicken, pork, seafood, and/or vegetables. The key to a good broth is to extract flavor and body from ingredients.

Flavor tends to be extracted from meat and vegetables, while the body or mouthfeel of the soup comes from connective tissue, fat, and bones.

All in the Details

Like the people who drink it, Ramen broth has different personalities and colors. There are chintan (清湯) or "clear soups", which are extract from ingredients at a low temperature and are commonly found in shio and shoyu ramen. On the other end of the spectrum there are paitan (白湯) or "white soup" broths such as tonkotsu ramen or tori paitan. To achieve their thick and cloudy characteristics, ingredents must be heated at higher temperatures to create emulsions between the higher collagen and fat content.

Basics — 日常Nichijou Ramen (2024)


What are the basics of ramen? ›

//basics of ramen

It is the harmony of five key elements of ramen: broth, tare (sauce), noodles, toppings, and oil.

What are the 5 essentials of ramen? ›

“There are five basic elements to ramen: noodles, tare, broth, topping and aroma oil,” Sun Noodle's executive chef Shigetoshi “Jack” Nakamura says. “For a very long time people in Japan were very poor, so they couldn't eat regular proteins or meat.

What are the 4 parts of ramen? ›

Anyway, a bowl of ramen has four main components, the noodles, broth, tare and toppings.

What is the most basic ramen? ›

Soy Sauce Ramen Features

This ramen combines a chicken broth mainly made of chicken stock with soy sauce. It is the most basic ramen and is sometimes referred to as "Chinese soba.

What do you eat first in ramen? ›

One method is to simply grab both noodles and some toppings all at once. Carry the whole package into your mouth to experience different textures. Another method is to first start by eating the noodles. As you enjoy the texture of ramen noodles, you can swiftly bring in a topping into your mouth.

What is the secret of ramen? ›

Noodle's Secret ~ Kansui lye water. Japanese lye water called kansui is an indispensable auxiliary ingredient for ramen noodles, and it is no exaggeration to say that it produces the exquisite balance between ramen noodles unique koshi firmness and soup flavour.

What are the three main types of ramen? ›

The Common Broths/Types of Ramen
  • Tonkotsu ramen. ...
  • Miso Ramen. ...
  • Shoyu Ramen. ...
  • Shio Ramen. ...
  • Tsukemen. ...
  • 2) Wakayama Ramen. ...
  • 5) Abura Soba. ...
  • 6) Asahikawa Ramen.

What are the four most popular types of ramen? ›

An Easy Guide To 4 Ramen Types: Shio, Shoyu, Tonkotsu, Miso
  • Shio (Salt) Shio, meaning “salt” in Japanese, is the oldest known seasoning in the history of ramen and one of the most popular ramen types. ...
  • Shoyu (soy) ...
  • Tonkotsu (pork bone) ...
  • Miso.
May 23, 2022

What is a ramen broth called? ›

Ramen is typically classified by broth flavor, with three especially common categories: shoyu (soy sauce), shio (salt), and miso. A fourth, tonkotsu, references the broth's base ingredient, not flavor.

What is the water in ramen called? ›

Ramen noodles typically contain wheat flour, salt, water and a special alkaline water called kansui. Kansui is what affects the ramen's texture and appearance.

What do you call the soup in ramen? ›

Soup. Ramen in tonkotsu soup. Ramen soup is generally made from chicken or pork, though vegetable and fish stock is also used. This base stock is often combined with dashi stock components such as katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), shiitake, and kombu (kelp).

What is the hardest ramen to make? ›

While there are many good, humble bowls of shio out there, many ramen chefs see this as the most difficult type of ramen to make, since they can't rely on incredibly flavorful miso and soy sauce to provide the dimension their broth might otherwise lack.

Which ramen is not sweet? ›

Shio (Salt) Ramen

Shio in Japanese, literally means “salt”. However contrary to the name, Shio Ramen has a contrastingly light and refreshing flavor. The clear broth is made with chicken, vegetable or fish stock and plenty of salt.

What is the rarest type of ramen? ›

I tried Japan's rarest ramen flavor. It's called the Ice Ramen, and its ingredients are so insane. that only brave people are able to eat it, because you can only get it at the Ice Ramen restaurant, which is completely made of ice. Yes, the whole restaurant is actually made of ice.

How to make ramen step by step? ›

Cooking Instruction
  1. Bring 2 cups of water to a boil in a pot.
  2. Add dry noodles into the pot, breaking up as soften.
  3. Cook for 3 minutes, stirring occasionally.
  4. Remove from heat. Add 2 Tablespoons of ramen soup base, stir it well.
  5. Transfer into the serving bowl. Add garnishes as desired.

What is the basic ramen in Japan? ›

Broadly speaking, there are four main ramen types. Three of the types refer to seasonings—miso ramen, shio ramen (salt) and shoyu ramen (soy sauce)—while the fourth is tonkotsu, or pork bone stock. Seasonings and stock bases, such as chicken, fish and seafood, are mixed and matched from area to area and shop to shop.

What is the difference between ramen and ramen noodles? ›

Ramen is made with wheat flour, salt, water, and a type of alkaline water called kansui. This last ingredient is what sets them apart from regular noodles. Noodles, on the other hand, are made using the first three ingredients alone.

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